pastry chef for over a decade and was the
winner of Food Network’s competitive baking
show “Sweet Genius” in 2012. But despite
his background and obvious love for pastry
creation, he puts just as much heart into the
salads, sandwiches and sides that make the
majority of the menu at the café, which is split
between vegan, gluten-free and “gluten-lover”
options. He applies the precision of a pastry
artist to every meal.
“I remember a woman that couldn’t eat
black pepper,” said Romano. ” I literally went
through every item on the list to see what I
could do and ended making something just
For the chef, every day is another op-portunity
to chase the feeling of a job well.
According to the Romano, his work is all about
improving the lives of others.
“When you hand people a baked good, no
matter how bad their day or what is going on
in their life, people light up.”
For more information about menu items,
36 OCTOBER 2018 I LIC COURIER I www.qns.com